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It’s fall and time for all things pumpkin! We are eating far fewer grains right now because some in our family do better without them. But I needed a muffin that would also please the tastebuds of the others who don’t have to restrict grains. These muffins fit that requirement! They aren’t overly sweet, but the addition of chocolate chips gives a little burst of sweetness that goes well with the fall spices. Be sure to keep any leftovers in the refrigerator. For a dairy-free muffin use coconut oil or palm shortening in place of the butter.

Mix together the pumpkin, eggs, melted butter or oil, and the honey in a medium bowl. In a large bowl stir together the almond flour, arrowroot, coconut flour, baking soda, sea salt and the spices. Pour the wet ingredients into the dry ingredients and stir until well blended. Stir in the chocolate chips and divide the batter equally between the muffin cups. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

The days are getting a little shorter. The air has that special quality that signals the end of one season transitioning into another. Suddenly I’m craving nutmeg and cinnamon, ginger and cloves – sweet potato pie? How about waffles that taste like sweet potato pie?!

These waffles are Paleo-style which means no grains. These waffles won’t give you a sugar rush (unless you spill the maple syrup – oops!) as they are full of protein, complex carbs and good fats. Make a double batch and freeze some for easy school-day breakfasts. Just pop them still frozen into the toaster for a few minutes.

If you don’t have pumpkin pie spice you can blend your own from 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. Or for a fun flavor twist use Chinese Five Spice powder which is a blend of cinnamon, anise, clove, ginger and black pepper.

Top your waffles with plenty of butter if you can have dairy, and real maple syrup. Or for a more Paleo-style topping you can whip up some coconut cream and a little honey to make a fluffy topping.

Preheat your waffle iron according to the directions. Place the almond butter into a mixer and use the whisk attachment to whip the almond butter for about one minute. This helps to give the waffles a lighter texture and makes it easier to mix in everything else. Add in the remaining ingredients and continue to use the whisk attachment to mix it all up. The batter will be somewhat thick. Bake the waffles according to the directions for your machine. My Belgian waffle maker uses about 1/2 cup batter for 3 minutes. Yield from my machine was five waffles.

find the flavors of fall in the South with sweet potatoes, cinnamon and spices

Ingredients

1 cup mashed cooked sweet potato

1 cup almond butter

2 eggs from hens raised on pasture

1 Tablespoon arrowroot powder (or equal amount of coconut flour)

½ teaspoon baking soda

¼ teaspoon sea salt

2 teaspoons pumpkin pie spice (or 1½ teaspoons five spice powder)

coconut oil for greasing the waffle iron

Instructions

Preheat your waffle iron.

Place the almond butter into the bowl of a mixer and use the whisk attachment to whip the almond butter for about one minute. This helps the texture of your waffles.

Add the remaining ingredients (except coconut oil) and continue to whip until everything is blended.

Bake according to your waffle iron's directions using the coconut oil to grease the iron.

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What is your favorite fall flavor? Have you ever tried sweet potato pie? Tell us about it in the comment section. And be sure to follow us on Facebook, Pinterest and Twitter for more recipes and healthy living articles.

I adore the spicy allure of the autumn season. A craving for the fall flavors of pear, pumpkin, and spices inspired this recipe. Cobblers, crisps, and pies have always been a favorite but I needed to find a gluten-free alternative. While at a local food summit, I tried an oatmeal topped cobbler that gave me the answer I needed for my dessert dilemma….. Read More Here

Outside the humidity is so high I need a swimsuit just to take out the compost. Condensation fogs the house windows as the hot air outside hits the A/C-chilled glass. And still I manage to crave the warm spices and rich flavors of fall. This butternut custard feeds the cravings without a sugar overload – and since there’s no crust it is naturally grain/gluten-free! Canned pumpkin can be a quick ingredient substitute, but I really like the flavor of butternut squash.

To get mashed butternut squash I take a large butternut squash, halve it and scoop out the seeds, and place the piece cut-side-down in a baking dish. Adding a little water to the pan I bake it at 350 for about 40 minutes or until a knife point slips in easily. I let the halves cool until I can handle them and use a spoon to scoop the flesh into a food processor, and then whirl it all up. I freeze the squash puree in 1 and 2 cup containers ready to use for muffins, pies and custard.

This dish isn’t overly sweet and could just as easily be a side dish for a pork roast as it could be dessert with a little ice cream. Whipping the egg whites gives it a nice fluffy texture.

Butternut Squash Custard

2 cups mashed cooked butternut squash

3/4 cup heavy cream (not ultra-pasteurized)

1/2 cup maple syrup

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch of sea salt

3 large eggs, separated

1 Tblsp honey

Preheat the oven to 350 and generously butter a baking dish about 8″ square. Combine the squash with the cream, maple syrup, spices, salt and egg yolks in a large bowl. In a mixing bowl beat the egg whites with the honey until stiff peaks form. Gently fold the egg whites into the squash mixture until well combined. Pour the mixture into the prepared baking dish and bake for about 40 minutes or until set.

This is delicious warm topped with a little whipped cream, or let it cool and chill it for later.

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